Aloha! During the warm summer months, while our kiddos are on vacation and we are out and about all day, these wraps are a go to for our family. The ingredients ensure we are getting in our balanced nutrients. Greens, protein and healthy fats all wrapped up in a portable, easy to pack, wrap. You can make them in advance and pop them in your lunch cooler for summer picnics on the go.
I use Mung Beans in this recipe. If you haven't tried them I suggest you do! They have great flavor and are packed with nutrients. A filling source of protein, Mung Beans also are high in manganese, potassium, folate, copper, zinc and B vitamins.
*This recipe is adapted from one I found on 101cookbooks.com
Avocado Spread
1 ripe avocado
3 Tbs tahini
1 clove garlic
juice of 1 lemon
1/2 jalapeno, seeds removed
handful of cilantro
3 Tbs water
1/2 tsp salt
Wrap Filling
cooked Quinoa
cooked Mung Beans (can substitute lentils or other beans but I really recommend the mung bean)
1 bunch curly kale
hemp seeds
toasted pepitas (pumpkin seeds)
Spinach Wraps - Look at the ingredients on these. Avoid saturated fats, palm oils and artificial colors and preservatives.
Instructions
Make ahead the quinoa and mung beans. For Avocado Spread, place all ingredients in a food processor and blend until smooth. Wash, dry and chop kale into smaller pieces. Massage about 3 Tablespoons of Avocado spread into kale.
Heat spinach wrap, wrapped in a damp paper towel, for 30 seconds in the microwave. Place wrap on counter and spread a generous amount of avocado spread, top with 1/4 cup of quinoa, 1/4 cup of mung beans, large hand full of kale, sprinkle hemp seeds and pepitas and wrap it up. Wrap in parchment paper and then foil to save for later and place in the refrigerator.
